Pete's Food Blog

18. Jan, 2022

Berbere spiced chicken, carrots and chickpeas

Ingredients:

200 g onion roughly chopped

5 garlic cloves

Fresh coriander - a large handful stems and leaves separated

2½ tbl berbere spice mix (to make it yourself - see here blog recipe) 

2 tbl tomato paste

2½ tbl runny honey

3 tbl apple cider vinegar

90 ml olive oil

500 g carrots peeled and cut into 5 cm pieces

1 tin of chickpeas (230 g drained)

3 chicken thighs

2-3 oranges one orange peeled and cut into segments, + 100 ml squeezed orange juice

Salt and pepper

Method:

Pre-heat the oven to 200°C (fan)

Blitz to a smooth paste the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tbl vinegar, 4 tbl oil, 1½ tsp salt and a good grind of pepper.

Pour the spice mixture into an approx. 24 x 33 cm baking dish. Toss and coat the chicken, chickpeas and carrots then pour in 150 ml water and the orange juice.

Seal with foil and bake for 30 mins, before removing the foil and baking a further 40 minutes.

Whilst the chicken bakes, roughly chop the orange segments. Mix them in a bowl with the chopped coriander leaves, remaining 2 tbl of oil and remaining 2 tbl vinegar and a pinch of salt and pepper.

Serve the chicken and veg. and sprinkle over the orange salsa.